How Bloggers Made Bon Appetit's Plum Semifreddo

In Bloggers Cook BA, see how our recipes turned out in other cooks’ kitchens. Every week we choose a dish that several food bloggers made and feature it here with photos and links. Share your own experience; submit your blog.

M Loves M: “It includes a fresh plum puree that is delicious by the spoonful! You’re supposed to save some for spooning over the finished dessert, but I might have eaten it all.”

Kitchen Tested: “I folded the plastic wrap over the top and froze the semifreddo until firm, at least 8 hours or overnight. 8 hours later, I was ready to dig in to the semifreddo! I unwrapped the top of the loaf pan and lifted the semifreddo gently. I inverted it onto a platter, sprinkled with pomegranate seeds and sliced myself the perfect bite!”

With the Grains: “The obvious action step in the process of making a plum semifreddo is to buy plums, but in a grocery store frenzy, I completely neglected the obvious. My main goal in making the semifreddo so beautifully depicted in Bon Appetit’s July issue was to add a pop of reddish color to my 4th o’ July pie. This lack-of-plums type of oversight is what often leads to some of my best improvisations, and in this case, the oversight led to a beet in my crisper.”

Crags and Clay: “I saw this recipe in the new Bon Appétit magazine for a Plum Semifreddo and thought it looked interesting. I decided to try it and substitute cherries for the plums. I also added dark chocolate chunks because I thought that sounded delicious. They also added some good texture.”

Carpe Cibus: “Everything comes together wonderfully quick; the rest is all self control as the dessert freezes. With its healthy dose of heavy cream and sugar, this dessert is by no means light, but the texture will deceive you. This semifreddo is a cloud spiked with ribbons of tart plum.”

Half-frozen and fully delicious, semifreddo is the creamy Italian dessert that will undoubtedly be a winner at any outdoor party. Or at the dinner table. Or on your couch in front of the TV. With a short ingredient list and no ice cream maker required, there’s little stopping you from beating the August heat and making your own tonight. Stick to the original plum, or riff with your favorite summer ingredients like pomegranates, cherries, or even beets as some of these bloggers did. –Lesley Wells